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Ingredients

Adjust Servings:
400 ml milk
200 ml water (or milk)
200 g pumpkin puree
200 g flour
30 g butter, melted
1 egg
1/2 tsp ground cinnamon
Pinch of salt
1 tbsp sugar
1 tbsp baking powder
Vegetable oil for frying
Filling:
1 pcs medium-sized apple
1/2 tsp raisins
250 g dry cottage cheese
1 tbsp sugar
1 package vanilla sugar
30 g butter
Pumpkin Crepes with Cottage Cheese and Apples

Pumpkin Crepes with Cottage Cheese and Apples

Features:
  • Vegetarian
Cuisine:
  • 50
  • Serves 3
  • Medium

Ingredients

  • 400 ml milk

  • 200 ml water (or milk)

  • 200 g pumpkin puree

  • 200 g flour

  • 30 g butter, melted

  • 1 egg

  • 1/2 tsp ground cinnamon

  • Pinch of salt

  • 1 tbsp sugar

  • 1 tbsp baking powder

  • Vegetable oil for frying

  • Filling:

  • 1 pcs medium-sized apple

  • 1/2 tsp raisins

  • 250 g dry cottage cheese

  • 1 tbsp sugar

  • 1 package vanilla sugar

  • 30 g butter

Directions

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This dish offers a wonderful combination of tastes and flavors: savory and tender crepes and a fresh and fruity filling with some Oriental raisins notes. Pumpkin crepes with cottage cheese and apples is the perfect breakfast for the whole family.

Moreover, such crepes could be stored refrigerated for up to 3 days and it won’t take you more than 5 min to serve them for breakfast. Part of crepes could also be refrigerated to provide you and your family with a quick breakfast anytime.

Highly recommend! Try cooking some and next time prepare a double portion to freeze.

A few tips:

The amount of milk and water depends on how watery is pumpkin puree you use. Add the major part of liquid first, and then adjust the consistency.

You could add more pumpkin puree (though no more than 50 g per one portion according to this recipe) to enhance crepes with more intense taste of pumpkin, and adjust the consistency by adding more or less liquid. But don’t add to much as crepes may break.

Tips for freezing:

  • stack crepes between parchment paper so that they won’t freeze to each other;
  • make sure to deflate all the air from the bag to save pancakes for longer.

Bon appetite!

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Steps

1
Done

In a bowl, mix together sieved flour, ground cinnamon and baking powder.

2
Done

In another bowl, beat up the egg with sugar and salt until smooth. Add the pumpkin puree, stir, add milk and water, stir again.

3
Done

Add the dry ingredients to the egg mixture, stir with a whisk or mixer on low speed until smooth and lumpless. For a smoother stirring, you could also add part of the liquid ingredients first and stir until you get thick batter, and then add the remaining liquid ingredients and stir once more.

4
Done

Add the melted butter and stir. Let stand for 15 min at room temperature.

5
Done

Fry thin crepes. You don’t need to use butter if you use a non-stick pan. Arrange the fried crepes in a pile. Let them chill at room temperature. You could prepare a filling meanwhile.

6
Done

Seed the apples, but don’t peel them. Cut into small (0.7x0.7cm) cubes. Melt some butter n a medium-sized pot, add the apples, raisins, sugar and vanilla sugar. Cook over medium heat until soft (for about 5 min). Let chill.

7
Done

Add the cottage cheese and mix. For this filling cottage cheese should be dry. If it’s somewhat wet - hang in a kitchen towel it overnight to let excess liquid drain.

8
Done

Scoop 1 heaped tea spoon if the filling into the centre of each crepe. Fold crepes into envelope shapes or roll them up.

How to serve:

Before serving, fry in batter on both sides until golden. Serve with sour cream or yoghurt to accent the rich flavor of crepes.

How to keep:

Can be kept refrigerated for up to 3 days or frozen in resalable bags for months.

 

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Pumpkin Rice Porridge
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Celery, Fennel, Apple & Salmon Salad
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Pumpkin Rice Porridge
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Celery, Fennel, Apple & Salmon Salad

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